GIANT Cheese Rolls

 Cheese, finally! I thought it was about time to add some ingredients to my breads. So, of course, the first thing that popped into my mind was cheese. These buns are delicious on their own or you could dip them in marinara sauce and it becomes a pizza bread! How convenient. Also they do have onions in them but you could use fresh garlic, chives, or keep it purely cheese. 

First, whisk together flour, salt, and sugar. Then in a separate bowl combine the water, milk, and yeast until dissolved.

  Then pour yeast mixture along with the melted butter into the flour mixture.

Now, for the Kitchen Aid. You don't have to use one, but it makes the whole process easier and according to Rose Beranbaum, author of The Bread Bible a machine is preferred because it "totally sidesteps the temptation to add excess flour." And after two years of owning a Kitchen Aid, I finally get a chance to use the 'paddle' and 'dough hook' attachments. So win-win.

Mix on the lowest speed for two minutes or use a large spoon and stir for two minutes.

Action shot. After beating, give the dough a five minute rest. It has to pace itself.

Now, switch to the dough hook and mix on medium-low or continue by hand for three minutes. You can add liquid or four as needed. The dough should be TACKY, not the same consistency of the dinner rolls I made previously. Add the onions and mix on the lowest speed until they are distributed. 

Knead for a couple minutes, form into a ball, and place in a lightly oiled, covered bowl. Refrigerate overnight or up to four days.

Take dough out of fridge 2 hours before baking. Roll out on a lightly floured surface and cut strips with a pizza cutter. 

Roll up and place on a lightly floured baking sheet. This prevents the bottom from getting too brown.

Cover and place in a draft-free place (like a non-heated oven) for 90 minutes.

If your rolls don't stay on their side because the strips are too thin then place them flat on the baking sheet.

This is a side-facing roll. The cheese is gooey on the outside.

Recipe from Peter Reinhart's Artisan Breads Everyday

6 1/2 cups unbleached bread flour

1 tsps. kosher salt

5 Tbsps. sugar (brown or white)

1 cup lukewarm water or beer

1 up plus 2 Tbsps. lukewarm milk or buttermilk

1 1/2 Tbsps. instant yeast

1/4 cup unsalted butter or vegetable oil

1 medium onion or 1 small bunch of chives or 4 garlic cloves

2 1/2 cups shredded cheese ( I used mozarella)